Potato salad isn’t just for summer BBQs! This potato salad recipe is an excellent side dish that can be prepared in advance and served with your Christmas dinner.
Cooked and cooled starches like potatoes and rice enable the long chains of sugars to crosslink and make them resistant to digestion in the small intestine but available to good bacteria in the colon. This is ideal if your aim is to control your glucose levels, and potentially aid weight maintenance or loss.
Leeks add some crunch and different texture to the salad and are high in soluble fibre and vitamin K. Soluble fibre is a prebiotic which feeds the bacteria in your gut, while vitamin K is primarily involved in blood clotting, building proteins and bone metabolism.
Makes: 4 as a side dish
Takes: 10 minutes
- 4 red potatoes, unpeeled and cooked a day before, cooled in the fridge
- 1 leek, white part only, sliced finely
- 1/2 cup creme fraiche or greek-style yoghurt
- 1 tbsp dijon mustard
- Small bunch of chives
- Salt and pepper to taste
- To serve: Extra chives and capers
1. Combine creme fraiche or yoghurt with the mustard and chopped chives.
2. Season well with salt and pepper.
3. Dice the potatoes into bite size pieces, and gently combine with the sliced leek and the dressing.
4. Top with some extra chives and capers.
If you serve wine with your meal, note that red wine is considered nutritionally superior to white wine due to the antioxidants found in the skin of the grapes, namely resveratrol and flavonoids. When possible, choose natural or organic wine to reduce your exposure to chemicals and preservatives used for colour, aroma, texture and shelf stability in mass-produced wines. Keep in mind the lower the percentage of alcohol, the better it is for your liver and therefore your hormonal health, energy levels and body fat. Do not drink on an empty stomach. As long as it is in moderation, alcohol can be part of a healthy diet.